It’s cold outside and making ourselves comfortable in a couch and a hot cup a soup can make our day completely satisfied. Stews are like a bigger brother for soup, its is much thicker and have some random veggies in it makes it even healthier than soup. And mainly its a low cal diet which gives a feeling of a comfort food, keep a stew on a simmer in the stove it will fill the entire house with a nice aroma of spices.
Here we shall discuss some healthy stew recipes for this winter,
This is a more comforting and warming stew that best combo for a snowy day, this stew can be modified according to your preference of veggies or availability of veggies.
- 9 cups vegetable broth
- ¼ cup nutritional yeast
- 1 tsp yellow mustard
- 1 tbsp tamari
- 3 large garlic cloves, minced
- 1 tbsp cornstarch or arrowroot powder
- 2 tbsp tahini
- 5 tbsp balsamic vinegar
- 5 tbsp blackstrap molasses
- ½ tsp agave nectar (optional)
- 2 tbsp olive oil
Directions: In a food processor combine all broth ingredients except vegetable broth and puree until smooth. In a pot on medium to high heat, mix the vegetable broth with the processed mixture and stir well. Bring broth to a boil and then reduce to low heat. Add in chopped vegetables and grains.
Apple Pumpkin Stew
Apple in a stew is nothing new, but when it go in hands with pumpkin it gives entirely a new flavor.
- 1 can pumpkin puree
- 1 can vegetable broth
- 1 can’s worth of almond milk
- 1 large green bell pepper, chopped
- 1 small cooking onion, diced
- 1 large honey crisp (or other type of apple), peeled and chopped
- 1 can of garbanzo beans, drained and rinsed
- 1 can of diced tomatoes, drained and rinsed
- 1 can of pinto beans, drained and rinsed
- 1/4 to 1/2 teaspoon ground cloves (depending on your desired intensity)
- Salt and pepper to taste
- Basil to garnish
- Prepare all your fruits and veggies. Drain and rinse all your cans of beans and tomatoes.
- Pour the pumpkin puree, vegetable broth, and almond milk into the pot of a slow cooker. Stir until well incorporated.
- Then toss in everything else. Mix. And season a bit with your cloves, salt, and pepper. (But you can always season more later on).
- Put you slow cooker on the high setting for between 3 and 4 hours. Stir every hour or so.
- It’s done when the green peppers and apples aren’t crisp, but they also shouldn’t be too mushy.
- Store in your fridge. Keeps 5 to 7 days in airtight container.
- olive oil
- 1/2 medium onion, diced
- 3 gloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 teaspoon clove
- 1/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1 carrot, diced
- 1 medium sweet potato, cut into 1/2″ dice
- 2 1/2 cups vegetable broth
- 1 tablespoon agave nectar
- 2 tablespoons peanut butter
- 3 cups spinach, chopped (I cheated and used 1 package of frozen spinach)
- Heat the olive oil in pot over medium heat.
- Add the onions and sauté for about 5 minutes.
- Add the garlic and ginger and continue sautéing for another 2 minutes.
- Stir in the spices, and cook for additional 1-2 minutes, until everything is nice and fragrant.
- Add the carrot, sweet potato, broth, and honey and bring to a boil and then reduce to a simmer.
- Stir in the peanut butter and let stew for about 15 minutes.
- Add in the spinach, and stir just until wilted.